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Crab Cakes

makes 12

2 lbs. crabmeat, no cartilage
2 cups bread crumbs, about 6 slices white bread, no crust
1/2 cup mayonnaise
2 Tbs. lemon juice
2 eggs
1 jalapeno pepper, seeds removed, finely chopped
2 scallions, finely chopped
2 Tbs. fresh parsley, chopped
1 garlic clove, minced
dash of salt
dash of pepper
1 cup flour
6 Tbs. vegetable oil
2 lemons, cut into wedges

Flake the crabmeat into a bowl and add bread crumbs, mayonnaise, lemon juice, eggs, jalapeno, scallions, parsley, garlic, salt and pepper. Mix well.

Spread flour on a board. Flour your hands and form crab cakes about 3 inches round and about 3/4 thick. Add a little flour to the mixture so it isn't so sticky.

Heat oil in a large frying pan on medium heat.

When the oil is hot, cook a few crab cakes at a time, about 2-3. 

After they start to brown at the edges, turn the cakes over with a wide spatula. Fry each side for about 3 minutes.

Drain on paper towels and serve with lemon wedges.

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